Sunday, January 19, 2014

Creamy Rosemary Potato Soup

We got potatoes in our Bountiful Basket last weekend, and one of my favorite ways to enjoy potatoes is potato soup. I love the comforting, creamy goodness of potato soup. I couldn't decided on a specific recipe to try, so I kind of made up my own.

Creamy Rosemary Potato Soup

Creamy Rosemary Potato Soup

Prep time: 15 min
Cook time: 8-10 hours
Yield: 10-12 cups

Ingredients
Creamy Rosemary Potato Soup
  • 3 large baking potatoes, cubed
  • 3 veggie bouillon cubes
  • 1/2 large white onion, finely chopped
  • 2 1/2 tsp minced garlic
  • 1 red pepper, chopped
  • 3 sprigs fresh rosemary, finely chopped
  • 6 cups water
  • 1 cup almond milk

Cooking Directions
  1. Stir all ingredients together in a 4-quart slow cooker.
  2. Cook on LOW for 8-10 hours.
  3. About 1/2 an hour before serving, remove about 1/2 of the soup to a blender or food processor; blend until creamy. Stir back into the remaining soup. Add almond milk and continue cooking until heated through, another half hour or so.
Creamy Rosemary Potato Soup


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Wednesday, October 9, 2013

Tomato & Bean Crostinis


I wasn't sure what to make for dinner last night, when I was suddenly struck with inspiration! I mentioned to Jeff what I'd concocted in my head driving home, and he was totally game.

And the Tomato & Bean Crostinis were born.


Prep time: 10 min
Cook time: 15-20 min
Total time: 30 min

Yield: 2 servings (or more if served as appetizers)

Ingredients
  • 1/2 cup tomato, chopped
  • 1/2 cup beans, drained and rinsed
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp dried basil
  • 1 clove garlic, minced
  • vegan cheezee sauce
  • french bread, sliced
  • shredded mozzarella cheese (optional)

Directions

1. Stir together tomatoes, beans, and spices. Set aside.
2. Spread vegan cheese sauce on sliced bread.


3. Spoon bean mixture onto bread.


4. Bake in toaster oven for 15-20 minutes, until bread is toasted around the edges. If adding shredded cheese, sprinkle over bean mixture in the last few minutes of baking.


To keep these vegan, simply leave off the mozzarella cheese or use a vegan shredded cheese substitute.

These seriously turned out so good!


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Sunday, September 29, 2013

Easy Breakfast Lettuce Wraps

It's been awhile, and while I've made some delicious recipes, I haven't found the time to blog about them. This morning, I made something so yummy for breakfast, that I simply had to share it will all of you!


Easy Breakfast Lettuce Wraps



Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Yield: 1 serving

Ingredients
  • 2 leaves butter lettuce (or any other leaf lettuce)
  • 2 slices tomates
  • 2 eggs
  • salt and pepper, to taste
  • shredded cheese
  • Frank's Red Hot (optional)

Directions
  1. Rinse and dry lettuce leaves. Chop tomato slices.
  2. Scramble eggs over medium heat, season with salt and pepper.
  3. Divide scrambled eggs evenly over lettuce leaves. Top with shredded cheese and chopped tomatoes. Shake on Frank's Red Hot, if desired.


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Monday, July 15, 2013

Italian Enchiladas

I'm trying to get creative with all these wraps that we have. Hmm. How about making enchiladas, but with spaghetti sauce instead of enchilada sauce and a filling similar to lasagna?

And voila! The birth of the Italian Enchilada.

Ok. So, it's possible that someone else has already come up with this idea, but it was new to me and turned out so delicious! I'm excited to call this my own, and I hope you enjoy it, too.

Italian enchiladas

Yields 4 hearty enchiladas.

Ingredients:
1 Tbsp olive oil
1 of an eggplant, thinly sliced
1/4 cup finely chopped red onion
2 garlic cloves, minced
1 cup crushed tomatoes
1 egg
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup torn fresh spinach
1 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
Salt and pepper to taste
Spaghetti sauce
1 cup shredded mozzarella cheese
4 Tomato Basil wraps

Directions:
Preheat oven to 350°F. Grease square cake pan.
Heat olive oil over medium heat. Add eggplant and cook until tender.

sliced eggplant

Add chopped red onions and garlic.

sauteed eggplant onions garlic

Sautee 1-2 more minutes until onions are translucent.
Add crushed tomatoes. Stir until mixed. Remove from heat.

eggplant onions garlic crushed tomatoes

In a medium bowl, mix together egg, cottage cheese, Parmesan cheese, spinach, herbs, salt and pepper.

spinach cottage cheese filling

Spoon a layer of eggplant mixture onto a wrap. Top with the cottage cheese mixture.

italian enchilada filling

Roll up wrap and place seam-side down in a greased square cake pan.

rolling wraps enchiladas

Spread spaghetti sauce over tortillas. Sprinkle with shredded mozzarella.

italian enchiladas

Bake at 350°F for 25-30 minutes or until cheese is nice and gooey.

Enjoy!

italian enchiladas



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Sunday, July 14, 2013

Broccoli Cheese Roll-ups

If you follow me on my other blog, you might know we're in wrap-heaven right now thanks to Bountiful Baskets. We'll be eating a lot of wraps and other things with tortillas, so you've been warned. :-)

Last night, I made the most delicious broccoli cheese roll-ups. And they're so very easy to make, too! I roasted just enough broccoli for two wraps, but this is simple enough to adjust to however many wraps you need want to make.

Ingredients
Broccoli
Olive oil
Seasoned Salt & Pepper
Garlic & Herb Tortillas
Shredded Fiesta Blend cheese
Chopped red onions

Directions
Toss broccoli in olive oil and season with seasoned salt and pepper. Roast for 15-20 minutes at 400°F or until broccoli is nice and tender. Cool slightly and chop.

Broccoli Cheese Roll-ups | Tale of Two Sisters & Their Kitchens

Place tortilla on a plate. Sprinkle with shredded cheese, onions, and chopped broccoli.

Broccoli Cheese Roll-ups | Tale of Two Sisters & Their Kitchens

Microwave for 1 minute or just until cheese is melted.

Broccoli Cheese Roll-ups | Tale of Two Sisters & Their Kitchens

Cool slightly, so you don't burn your fingertips rolling up the tortilla.

Broccoli Cheese Roll-ups | Tale of Two Sisters & Their Kitchens

Enjoy!

Broccoli Cheese Roll-ups | Tale of Two Sisters & Their Kitchens

What are you cooking this week?

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Friday, July 5, 2013

Bean 'n Mushroom Enchiladas

I wanted to try the recipe for enchiladas on the back of my package of shredded cheese. I'd been meaning to try this recipe for awhile, but by the time I got around to it, the cheese was gone and the new package had a different recipe.

I had to improvise.

So I  decided to do a little fridge clean-out. I found beans, mushrooms, crushed tomatoes, and chipotle chiles that needed to be consumed. Add a couple other ingredients and the Bean 'n Mushroom Enchiladas were born.



Jeff is not a big fan of mushrooms (neither am I, really) so I was nervous that he wouldn't like this, but he surprised me by saying they were very good. I don't think I ever told him there were mushrooms in there. Shhh... It will be our little secret.

Sunday, June 16, 2013

Banana-Nectarine Pancakes

In my quest to use successfully use all the delicious produce we received from Bountiful Baskets, I found this intriguing recipe on Pinterest for Blueberry Banana Pancakes.

Pancakes with only 3 ingredients? No flour? No sugar? No oil? Sounds a bit crazy, but I had an over-ripe banana on my counter that really needed to be used, so I figured, why not? Of course I had no blueberries, but lots of nectarines, so I changed it up a bit. Don't I always?


Banana-Nectarine Pancakes
Yield: 3 pancakes

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